NOT SO SMOKY STEAKS


Q I am happy with my recently acquired Weber Genesis silver C hooded gas

barby (thanks for your help in choosing it).

I am trying to achieve a charred smoky flavour when grilling rump steak. I
 have replaced the porcelain enamel slotted grill with a cast iron slotted
grill mounted 2 cm above the flavorizer bars. This solved the charring
problem. But I am damned if I can get much of a smoked flavour at all.

I have successfully created moderate amounts of smoke via foil pouches
filled with soaked hickory chips (and even with damp fish smoker sawdust).

I have also used a cast iron smoking box together with two foil pouches. They

all create smoke, but it's not really intense enough.

Any suggestions for creating more intense smoke for a short time? And yes, I

do cook with the lid down except when turning the steaks (about 7 minutes total

cooking time). Naturally enough there is a certain amount of smoke escaping

- just looking at the BBQ during cooking you would reckon that the steaks were

going to be nicely smoked! And by the way, the pouches are on top of the grill.

if I place them under the grill on the flavorizer bars they catch alight after a couple

of minutes.

A Yes Keith, it is a problem getting a smoke flavour into grilled steaks - and it's
mainly because of the relatively short contact time between the steak and
the smoke.

But, you are on the right track with the 'density'. When I cook steaks on my
gas barby I use the lid of my Weber kettle with the vent partially closed
to trap a dense could of smoke within a relatively small area. Depending on
the wood variety used, I can usually achieve a distinct smoke flavour.

A tent made out of foil or one of those disposable foil trays for cooking
turkeys should achieve the same result. But make sure you punch a few small
holes to create at least a partial flow of smoke. If it's completely trapped
you run the risk of  a 'creosote' off flavour developing.

You might also try some mesquite chips as they produce a stronger flavour
than hickory.

Cheers

BBQ Blue

Back